Fettuccine Alfredo with Pancetta and Peas
60% authentic · Italian-American
A flavorful variation of Fettuccine Alfredo, incorporating crispy pancetta and sweet peas for added texture, color, and taste.
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Ingredients
- Fettuccine pasta12 ounces
- Pancetta, diced4 ounces
- Heavy cream1 cup
- Unsalted butter3 tablespoons
- Parmigiano-Reggiano cheese, grated1 cup
- Frozen peas1 cup
- Saltto taste
- Black pepperto taste
Steps
- 1
Cook fettuccine according to package directions in salted boiling water until al dente. Reserve about 1/2 cup of pasta water before draining.
- 2
While pasta cooks, cook diced pancetta in a large skillet over medium heat until crispy. Remove pancetta with a slotted spoon and set aside, leaving rendered fat in the skillet.
- 3
Add butter to the skillet with the pancetta fat. Melt over medium heat. Add frozen peas and cook for 2-3 minutes until tender-crisp.
- 4
Pour in heavy cream and bring to a gentle simmer. Cook for 2-3 minutes until slightly thickened.
- 5
Reduce heat to low. Stir in grated Parmigiano-Reggiano cheese until melted and smooth. Season with salt and pepper.
- 6
Add the drained fettuccine and most of the crispy pancetta to the skillet with the sauce. Toss to coat, adding a little reserved pasta water if needed to reach desired consistency. Serve topped with remaining pancetta and an extra sprinkle of cheese.
